So we are seeing a lot of these lately. We are experiencing a bumper crop. We have also had no rain. This makes for happy blueberries. So we pick and then pick some more. Today we had some u-pickers. That was interesting. The little boys, who came with their mom, got into the ditch beside the blueberries and were top to toe in black peat mud. I hosed them off. With their mom's permission. But I digress. This is the time of year where blueberries are often found on the floor in the kitchen. It just happens.
We are rather new to the whole business of blueberries and as we bought an established farm, we don't have any information about the actual varieties so we make up names. We really like picking marble berries. They are big, round and tasty. But the best berries are the cake berries. They are HUGE!!!!! I put them next to our now defunct Canadian penny. That is a marble berry on the far right. The cake berries are on the left. They are they best.
The recipe from yesterday...
Let them eat cake
1/2 cup margarine or butter
1 cup sugar
1/3 cup milk
1 teaspoon vanilla
1 and 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
3 cups blueberries, fresh or frozen (the original recipe asks for 1 and 1/2 cups of blueberries but we kinda think go big or go home)
In a large bowl, cream shortening and add sugar gradually. Add egg. Mix the dry ingredients. Add to batter along with the milk, vanilla and blues. Pour the batter into an 8" by 8" pan and bake at 350 degrees for about 50 to 55 minutes, less if you are skimpy on the blues. Or if you are feeling so inclined, pop them into cupcake papers and make 8 jumbo to die for blueberry cupcake muffins. Oh my goodness. So fabulous. Bake those for about 40 minutes but watch them.
So there. Check the floor after baking. Blueberries just have a way of landing there and trust me, they aren't pretty when you step on them. Ick.
Linking up with Cindy at Random Thursday.